Mushrooms are a versatile ingredient that can elevate many savory dishes. When cooked properly, mushrooms become tender and take on a rich, umami flavor. Sautéing is a simple, quick cooking method that brings out the best in mushrooms. By following some key tips, you can learn the correct way to sauté mushrooms to perfection.
Why Sauté Mushrooms?
Sautéing is ideal for mushrooms for several reasons:
- It’s fast — mushrooms cook quickly, so sautéing avoids overcooking.
- It browns the mushrooms — the high heat helps bring out the natural umami flavor.
- It evaporates moisture — sautéing prevents soggy mushrooms.
- It’s easy — just need a pan, fat, and quick mixing.
Compared to other cooking methods like roasting or steaming, sautéing better preserves the texture and intensifies the mushroom flavor.
Choosing the Right Mushrooms
Nearly all varieties of mushrooms will work well sautéed. Good options include:
- Button mushrooms – classic; widely available
- Cremini – more flavor than white buttons
- Portobello – meaty, steak-like texture
- Oyster – delicate, quick cooking
- Shiitake – concentrated umami flavor
- Enoki – clustered stems with small caps
- Maitake (hen of the woods) – fans out in ruffled form
For the best results, always start with fresh, dry mushrooms with no visible sliminess. Avoid mushrooms that look wilted or spoiled. Give mushrooms a quick rinse if needed to remove debris.
Preparing the Mushrooms
Properly preparing mushrooms before sautéing is key:
- Trim the stems – Cut off the very ends of the stems which tend to be fibrous.
- Leave small mushrooms whole – Button, cremini, oyster and enoki can be sautéed whole.
- Slice large mushrooms – Cut portobello, maitake and other large varieties into 1/4 inch slices.
- Cut shiitakes stems – Remove and discard shiitake stems, which are too tough to eat.
Aim for roughly even sized mushroom pieces so they cook evenly. Keep the sliced mushrooms in a single layer without crowding for best results.
Choosing the Pan and Fat
The pan and type of fat used for sautéing mushrooms make a big difference.
Best Pans for Sautéing Mushrooms
- Stainless steel skillet
- Non-stick skillet
- Cast iron skillet
- Enameled cast iron skillet
Opt for a skillet with sloped sides rather than straight sides. The sloped design helps evaporates moisture faster. Choose a pan sized to fit the amount of mushrooms without crowding.
Best Fats for Sautéing Mushrooms
- Butter – imparts rich flavor
- Olive oil – neutral flavor good for most uses
- Avocado oil – high smoke point for high heat
- Bacon grease – adds meaty flavor
Butter and olive oil are good all-purpose choices. Use 1 to 2 tablespoons of fat per pound of mushrooms.
Sautéing Mushrooms Steps
Follow these steps for flawlessly sautéed mushrooms:
- Heat the pan and fat over medium-high heat until hot.
- Add the mushroom pieces in a single uncrowded layer.
- Let the mushrooms sit undisturbed for 2 minutes to brown.
- Stir or toss the mushrooms to expose all sides to the heat.
- Continue cooking for 3 to 5 more minutes, stirring occasionally.
- Reduce heat if mushrooms start browning too fast.
- Cook until tender when pierced and most liquid has evaporated.
- Season with salt and pepper.
Be patient and let the mushrooms properly brown before stirring. This builds flavor. Cook just until the mushrooms are tender and have released their moisture.
Tips for Perfectly Sautéed Mushrooms
Keep these tips in mind as you sauté mushrooms:
- Get the pan and fat hot before adding mushrooms
- Don’t crowd the pan — cook mushrooms in batches if needed
- Let mushrooms sit undisturbed at first to brown
- Stir occasionally to promote even browning
- Adjust heat to prevent scorching if needed
- Cook until browned and moisture has evaporated
- Season at the end with salt and pepper
Properly preheating the pan allows the mushrooms to caramelize rather than steam. Not overcrowding ensures they brown instead of steaming.
How to Tell When Mushrooms Are Done
Check mushrooms for these signs to know when they are fully sautéed:
- Tender but still have some firmness
- Moisture has evaporated leaving pan nearly dry
- Light brown coloring
- Slightly reduced in size
- Releasing an aromatic, savory smell
Undercooked mushrooms will seem wet and slippery. Overcooked mushrooms will be shriveled and dry. Perfectly sautéed mushrooms should be fragrant, browned, and firm but tender.
Easy Addition: Sautéed Shallots and Garlic
Sautéing minced shallots and garlic with the mushrooms adds a flavor boost. Here’s how:
- Heat 1 tbsp butter or oil in the pan.
- Add 2 minced shallots and cook 1 minute.
- Add 3 minced garlic cloves and cook 30 seconds more.
- Add mushrooms and sauté as directed.
This simple extra step infuses the mushrooms with aromatic flavor. Use sparingly with more delicate mushroom varieties.
Common Mistakes
Watch out for these common mistakes when sautéing mushrooms:
- Not heating the pan adequately – leads to mushy mushrooms
- Overcrowding the mushrooms – causes steaming instead of browning
- Stirring too early – prevents proper browning
- Cooking too long – makes mushrooms dry and shriveled
- Letting mushrooms burn – watch heat to prevent scorching
- Not seasoning – sprinkle with salt and pepper to finish
Being attentive while sautéing and following the visual and texture clues will help avoid these pitfalls.
Serving Sautéed Mushrooms
Quickly sautéed mushrooms shine in these serving ideas:
- On top of steak, burgers, chicken, or fish
- In omelets, frittatas, or scrambled eggs
- Over pasta, risotto, or polenta
- In pizzas, flatbreads, and tarts
- Mixed into risottos or pasta sauces
- In soups, stews, sautés, or stir fries
- As a side dish
- In sandwiches and paninis
Mushrooms pair well with meat, eggs, cheese, grains, and creamy or tomato-based sauces. Sautéed mushrooms add quick flavor to nearly any savory dish.
Preparing Sautéed Mushrooms Ahead of Time
To get a head start, mushrooms can be sautéed 1 to 2 days before needed:
- Fully cook the mushrooms as directed, then let cool.
- Refrigerate in an airtight container for up to 2 days.
- Reheat gently in a pan with butter or oil before serving.
The cooked mushrooms can also be frozen for longer storage. Allow mushrooms to cool completely before freezing for up to 3 months.
Conclusion
Sautéing brings out the best in mushrooms. Following proper technique is the key to perfect results every time. Preheating the pan, not overcrowding, browning, and cooking just until done are essential. Master this simple method to enjoy flavorful sautéed mushrooms as part of any meal.